Filipino Food
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 14 September 2018
⏱️ 51 minutes
🧾️ Download transcript
Summary
This week, we devote our entire show the wonderfully multifaceted food of the Philippines. Amy Besa, author of the award-winning Memories of Philippine Kitchens tells us about the unusual mix of Spanish, Chinese, Mexican, and American influences on Filipino food. Francis Lam goes into the home kitchen of chef King Phojanakong and his mother Emma for a lesson in the delicious seafood sinigang stew. We get an expert list of where to eat great Filipino food across the United States from Joanne Boston of the Filipino Food Movement. We talk to chef Chad Valencia of LASA in Los Angeles about the key ingredients for the Filipino pantry. America's Test Kitchen gives us the recipe and advice for making Filipino-style chicken adobo. And author Jessica Hagedorn reads an excerpt about enjoying the food you love most -- while there's still time -- from her book Dogeaters.
Broadcast dates for this episode:
- September 22, 2017 (originally aired)
- January 19, 2018 (rebroadcast)
- September 14, 2018 (rebroadcast)
Transcript
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| 0:31.4 | Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez, through this complicated country. |
| 0:38.7 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, |
| 0:44.4 | their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:54.5 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 1:06.6 | It's The Splendid Table from APM, American Public Media, |
| 1:10.7 | the show for curious cooks and eaters. |
| 1:12.9 | I'm Frances Lamb. |
| 1:17.8 | You know, it's probably a little weird to call a cuisine the next big thing, |
| 1:24.1 | which is what a lot of food writers have been saying about Filipino food. |
| 1:27.6 | I think it's weird because, you know, of course, it's always been a big thing for the people |
| 1:31.1 | who eat it and cook it, but there is something happening with Filipino food in America right now. |
| 1:37.3 | It's a cuisine that's mostly been cooked in homes and neighborhood restaurants in Filipino communities, |
| 1:42.1 | but as those communities have migrated through the country, |
| 1:45.0 | and as a new generation of chefs have started to spread the good word of young coconut pastries |
| 1:50.0 | and roast chickens stuffed with sausages and eggs, more and more people are getting hungry |
| 1:55.0 | for dishes like Bucco Pie and Chicken Rayano. |
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